Lamb Chops Calabrese With Tomatoes Peppers And Olives Recipes

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LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES



Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives image

One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.

Provided by TOOLBELT DIVA

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large red bell peppers or 2 small red bell peppers
8 lamb rib chops, about 1 inch thick
fine sea salt
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 cups peeled ripe fresh plum tomatoes
3 tablespoons chopped flat-leaf Italian parsley
1/4 cup pitted green olives in brine
black pepper, ground fresh from the mill

Steps:

  • Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
  • Sprinkle the chops on both sides with a little salt.
  • Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
  • Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
  • Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
  • Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

LAMB CHOPS WITH OLIVE SALSA



Lamb Chops with Olive Salsa image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 14

1/2 teaspoon dried oregano, crumbled
1 tablespoon plus 2 teaspoon fresh lemon juice
2 teaspoons olive oil
four 1-inch-thick rib lamb chops (about 1 pound total)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1 plum tomato, seeded and diced
1/4 cup diced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon freshly grated lemon zest
1 pound boiling potatoes (about 3), peeled and cut into 1-inch pieces
1/4 cup plain yogurt
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried, crumbled
1 small cucumber, halved lengthwise, seeded and cut into 1/4-inch-thick slices

Steps:

  • Preheat broiler.
  • On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
  • In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
  • Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
  • Spoon olive salsa over lamb chops.
  • In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
  • In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.

SLOW-COOKED LAMB CHOPS



Slow-Cooked Lamb Chops image

Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth! -Sandy McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 4 servings.

Number Of Ingredients 8

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Steps:

  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

Nutrition Facts : Calories 201 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 219mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

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